Burntwood Tavern
Last inspected: Mar 20, 2026
90
Score
Burntwood Tavern has been inspected 19 times since 2022. Inspectors last stopped by on Mar 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
Restaurants in Fort Myers average 80, so Burntwood Tavern is doing better than most peers. Taken together, the history is a positive one.
19
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle farthest left side from entrance to bar soiled. **Warning** - From follow-up inspection 2026-03-20: Observed nozzle dirty. **Time Extended**
22-02-4
90
Mar 17, 2026
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler fryer station raw fish (58F - Cold Holding); raw chicken (57F - Cold Holding); cooked blanched potatoes (55F - Cold Holding); raw calamari (48F - Cold Holding); cooked potatoes (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) stored over per operator. Outlet breaker has popped and was no longer providing power to unit. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler fryer station raw fish (58F - Cold Holding); raw chicken (57F - Cold Holding); cooked blanched potatoes (55F - Cold Holding); raw calamari (48F - Cold Holding); cooked potatoes (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) stored over per operator. Outlet breaker has popped and was no longer providing power to unit. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle farthest left side from entrance to bar soiled. **Warning**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on tops of heat lamps over pass through window. **Repeat Violation** **Warning**
23-03-4
Basic - Plumbing system in disrepair. Handwash sink at right entrance to kitchen near sauté station heavily leading water. **Warning**
29-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black spot towards top of ice machine. **Repeat Violation** **Warning**
22-20-5
58
Nov 13, 2025
Routine - Food
No violations found.
100
Nov 12, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine 200+ppm). Spoke with operator regarding servicing machine prior to continued use and manual ware washing of dishes. **Warning**
41-18-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw ground beef on cook line with gloves, change gloves to work with ready-to-eat food and clean utensils no handwash. Spoke with operator, operator properly washed hands and donned new gloves. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on at cook line. Spoke with employee regarding proper gloves use and handwash steps, employee removed gloves. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, cooked lobster bisque (154F - Reheating); housemade tomato sauce (109F - Reheating); lemon butter sauce (153F - Reheating); cooked beef broth (156F - Reheating); cooked rice (111F - Reheating) all reheating for more than 4 hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, cooked lobster bisque (154F - Reheating); housemade tomato sauce (109F - Reheating); lemon butter sauce (153F - Reheating); cooked beef broth (156F - Reheating); cooked rice (111F - Reheating) all reheating for more than 4 hours per operator. **Warning**
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 3 way splitter added, missing one vacuum breaker. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at far end bar. **Warning**
22-02-4
Basic - Plumbing system in disrepair, handwash sink left side cook line leaking water, temporary repair in place. **Repeat Violation** **Warning**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket walk-in cooler right side by office soiled, gaskets reach-in cooler middle bar left side. **Warning**
23-03-4
Basic - Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen. **Repeat Violation** **Warning**
36-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back part of kitchen. **Warning**
22-20-5
Basic - Single-service articles improperly stored on floor by back exit to kitchen, 2 boxes to go containers. **Warning**
25-05-4
29
Sep 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-03: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair, handwash sink left side cook line. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-03: **Time Extended**
29-08-4
86
Jul 15, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos per operator served undercooked per operator, not marked as undercooked. **Warning** - From follow-up inspection 2025-07-15: Time extension given to allow operator time to update menus. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair, handwash sink left side cook line. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
29-08-4
78
Jul 11, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers under flat top cook line:; raw chicken (47F - Cold Holding); raw ground beef (47F - Cold Holding); raw beef (45F - Cold Holding); sliced cheddar (44F - Cold Holding) for 3 and a half hours per operator. Operator moved to freezer and added ice for quick cooling. **Corrective Action Taken Also reach-in cooler middle cook line: assorted cheeses (56F - Cold Holding); housemade buttermilk ranch dressing (54F - Cold Holding); cooked eggs (59F - Cold Holding); shredded cabbage coleslaw (58F - Cold Holding) stored overnight per operator. See stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored over bibb in box soda. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. On cook line used to fill water for cooking. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos per operator served undercooked per operator, not marked as undercooked. **Warning**
02B-01-5
Basic - Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill. **Warning**
14-11-5
Basic - Plumbing system in disrepair, handwash sink left side cook line. **Warning**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side walk-in cooler vent covers. Gaskets on cook line coolers left side. **Warning**
23-03-4
Basic - Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen. **Repeat Violation** **Warning**
36-11-4
Basic - Floor area(s) covered with standing water under dish washing machine. **Warning**
36-22-4
47
Mar 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Multiple through out kitchen. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in disrepair or not smooth, durable, easily cleanable in kitchen around grease traps at right side entrance, in dishwashing area, drain in front of ice machine, **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle shared by plaza. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
33-20-4
86
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 15, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, no sign, at handwash sink by dishwashing area. Provided operator sign via email, operator placed towels at sink. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-15: Paper towels at handwash sink, no sign. **Time Extended** **Corrective Action Taken**
31B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in right side walk-in cooler soiled with dust. **Warning** - From follow-up inspection 2024-10-15: **Time Extended**
23-03-4
86
Oct 14, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far right cook line drop in cooler mozzarella (46F - Cold Holding); cut tomatoes (45F - Cold Holding) for two hours per operator. Discussed with operator filling containers less, using ice, or removing buffer to encourage better cooling. **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 45 live small flying insects at front part of bar on countertops and under sinks.. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, no sign, at handwash sink by dishwashing area. Provided operator sign via email, operator placed towels at sink. **Corrective Action Taken** **Warning**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in right side walk-in cooler soiled with dust. **Warning**
23-03-4
64
Aug 7, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-07: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor heavily soiled/has accumulation of debris in dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in coolers. **Warning** - From follow-up inspection 2024-08-07: **Time Extended**
23-03-4
86
Aug 6, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam well butter sauce (120F - Hot Holding); cooked vegetable sauce (123F - Hot Holding); cooked lobster soup (119F - Hot Holding) for 3 hours per operator. **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade buttermilk ranch (48F - Cold Holding) for 1 hour 40 minutes per operator. **Repeat Violation** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 40 under dishwashing machine. Approximately 20 around cleaning supplies and garbage bins at near end prep area. Approximately 30 around smoker in prep area. At drink station handwash sink approximately 40 around drain, approximately 50 around soda machine. 12 on wall near left entrance to kitchen, 10 around bar taps and drains. **Repeat Violation** **Warning**
35A-02-6
Basic - Accumulation of debris on top of warewashing machine. **Warning**
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen and dishwashing area. **Warning**
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water on cookline between tiles. **Repeat Violation** **Warning**
36-22-4
Basic - Floor heavily soiled/has accumulation of debris in dishwashing area. **Repeat Violation** **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On bar top, spoon and muddler in standing water **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in coolers. **Warning**
23-03-4
45
Feb 13, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Dishwasher not in use due to plumbing leak, triple sink has been set up. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in cook line between tiles. **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
36-22-4
86
Feb 6, 2024
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line in ice bath, half and half (63F - Cold Holding) for 2 hours per operator. On bar top blue cheese stuffed olives (53F - Cold Holding) for two hours per operator. Provided operator with time as a public health control form, operator states half and half is discarded regularly and explained to operator parameters of holding foods using time as a public health control . **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 under and around handwash sink middle of service line. 7 above main cook line closer to dry storage side. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle of cook line steam well cooked beef chili (117F - Hot Holding); cooked lobster bisque (120F - hot Holding); cooked beef stock (130F - Hot Holding) for one hour per operator. Operator removed double boiler and stirred foods, all foods returned to hot holding at 135F or above. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training at time of inspection. **Warning**
53B-01-5
Basic - Plumbing system in disrepair. Dishwasher not in use due to plumbing leak, triple sink has been set up. **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above pass through window on service line heavy accumulation of dust. **Warning**
36-27-5
Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water in cook line between tiles. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Heavy debris and mold like substance under ice machine in back of kitchen, accumulation around perimeter of dishwashing area. **Warning**
36-73-4
45
Aug 10, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator set up three compartment sink to sanitize. Repeat from 01-19-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs in either mens or women's public restrooms.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Operator refilled bucket to achieve: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish that is clearly labeled to remove form reduced oxygen packaging prior to thawing is still under reduced oxygen packaging on front cooks line and in walk in cooler
06-09-1
74
Jan 19, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 13, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter less than one hour (65F - Cold Holding). Educated operator on time as a public health control and emailed forms. Operator removed butter to reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking under dishwashing machine.
29-11-4
82
Frequently Asked Questions
When was Burntwood Tavern last inspected?
The most recent health inspection at Burntwood Tavern on file is from Mar 20, 2026. The public record contains 19 inspections in total.
What is the most common violation at Burntwood Tavern?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Burntwood Tavern.
How does Burntwood Tavern compare to other restaurants in Fort Myers?
Burntwood Tavern most recently scored 90 out of 100, which is higher than the Fort Myers average of 80.
Has Burntwood Tavern's inspection record improved over time?
Yes. Recent inspections at Burntwood Tavern have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Burntwood Tavern means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Burntwood Tavern inspected?
Based on the inspection history on file, Burntwood Tavern is inspected around five times per year on average.
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